In a medium bowl, combine the warm whole milk and melt half a cup of butter. Add your yeast and let it sit for about five minutes until it becomes frothy. This shows that your yeast is alive and ready to work its magic.

In a large bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg. This mixture provides the flavor foundation for your monkey bread.

Once the yeast has foamed, stir it into the dry ingredients. Mix until a dough starts to form. Don’t worry if it’s a bit stickier than you thought. That’s part of the charm!

Lightly flour your working surface. Knead the dough for about 5-7 minutes. You’re looking for a smooth texture. It should bounce back slightly when you poke it. If it’s too sticky, just sprinkle a tiny bit of flour as needed.

Shape the kneaded dough into a ball and place it in a greased bowl. Cover it with a damp cloth and let it rise in a warm spot for about an hour or until it’s doubled in size.

Once risen, punch the dough down to release the air. Then, tear off small pieces of dough and roll them into balls. Think the size of a golf ball.

Melt additional butter in a bowl. In another bowl, mix sugar with cinnamon. Roll each dough ball in melted butter, then coat it with the cinnamon-sugar mix.

Grease a bundt pan. Layer half of the dough balls in the pan, then sprinkle any remaining cinnamon-sugar mixture on top. Finally, add the rest of the dough balls.

Cover the bundt pan with a cloth again, allowing it to rise for an additional 30-45 minutes.

Preheat your oven to 350°F (175°C). Once preheated, bake for around 30-35 minutes, or until golden brown and the center is baked through.

After baking, let the pan cool for about 10 minutes before flipping it onto a plate. Serve warm, and watch everyone enjoy pulling apart those delicious doughy pieces!